At the new Madcapra sandwich stand in L.A.’s Grand Central Market, chefs Sara Kramer and Sarah Hymanson serve four vegetarian sandwiches each day: two with falafel, two with vegetables or egg. Here, Kramer shares their secret weapons.

1. Cauliflower Greens"After a quick blanch, the stemmy leaves around the cauliflower head can be used wherever other hearty greens like kale would go. Delicious and also economical—they’d otherwise go to waste."

3. Amba"It’s a tangy mango pickle used across the Middle East. We make ours with fruits we can find locally, like plums and strawberries (either ripe or unripe). A little goes a long way." $13; noonasamba.com.

4. Barberries"A tart Middle Eastern fruit. We use the dried berries on a soft-boiled-egg sandwich with white beans and spiced summer squash."